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Topic: storage (Read 3103 times)

I have some whole wheat dough made and need to store it for a few days. I was just wondering if I should leave it as a whole batch of dough, split it up into dough balls, or should I roll it out then store it?

I'd do the same as Zalicious suggested (in Ziplocs) but make your life easier and spray some olive oil or Pam into the bag before you put the ball of dough in it. I've stored dough in the 'fridge for up to 4 days with no problem as long was the dough is allowed to warm up to room temp for a couple of hours.

For what it's worth, I also freeze dough for weeks exactly the same way but obviously it needs more time to thaw and warm up. I don't see much difference in the resulting pizza and I try to have some frozen dough around for when I'm unexpectedly lazy and still having a pizza crave.